Characterization of fruit specific cDNAs from tomato

Mansson, Per-Erik; Hsu, David S.; Stalker, David M.

doi:10.1007/bf00425717

Cited by 59 publications

(33 citation statements)

References 19 publications

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caused by alterations in gene expression (Mansson et al, 1985). %ter et al (1985) identified 19 different mRNA families that were present in ripe fruit but were undetectable or present at a much reduced level in unripe fruit.

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mentioning

confidence: 99%

Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)

et al. 1996

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caused by alterations in gene expression (Mansson et al., 1985). %ter et al. (1985) identified 19 different mRNA families that were present in ripe fruit but were undetectable or present at a much reduced level in unripe fruit. A number of cDNA clones prepared from these "As have been identified and thereby linked to ripening-related physiological changes. pTOM13 has been identified as a an enzyme that catalyzes the last step in the ethylene synthesis pathway. pTOM6 encodes for PG, an enzyme that depolymerizes pectins in the fruit cell wall (Grierson et 1986)' Phytoene 'ynthase, an enzyme in the pathway Of lycopene synthesist has been identified with pToM5 (Fray and Grierson, 1993). These clones have Provided a useful means to examine different factors that influence the ripening process.Short exposures to temperatures above 35°C have been found to inhibit fruit ripening reversibly (Biggs et al., 1988;Lurie and Klein, 1990), whereas fruit held for extended periods at high temperature ripen abnormally (ogura et al., 1975). rn tomatoes, elevated temperatures inhibit ethylene synthesis (Biggs et al,, 1988) and PG accumulation (Yoshida et al., 1984) and interfere with lycopene synthesis (Ogura et al., 1975). Some of these effects have been attrib-(Ogura et al.r 1975)r but and Grierson (1988) demonstrated that inhibition also occurred at the level of gene expression. If the inhibitory effect of high temperature is reversible, then fruit subjected to a heat stress might ripen normally but more slowly than unheated fruit. This was ened more slowly than unheated fruit (~~~i and Klein, were not investigated.Tomato fruit are chilling sensitive and have reduced storage life and decreased ability to ripen when stored at temperatures below 10°C; the degree of damage is related to the length of time at a particular temperature. Chilling injury could be reduced in temperature-sensitive tissues by modifying the pattern of temperature exposure, e.g. periodically warming the chilled tissue above the chillAbbreviations: HSP, heat-shock protein; PG, polygalacturonase.The reversible inhibition of three ripening-related processes by high-temperature treatment (38°C) was examined i n tomato (Lycopersicon esculentum 1. cv Daniella) fruit. Ethylene production, color development, and softening were inhibited during heating and recovered afterward, whether recovery took place at 20°C or fruit were first held at chilling temperature (2OC) after heating and then daced at 2ooc* Ethylene production and colar development proceeded normally in heated fruit after 14 d of chilling, whereas the unheated fruit had delayed ethylene production and uneven color development. Levels of mRNA for 1 -aminocyclopropane-1 -carboxylic acid oxidase, phytoene synthase, and polygalacturonase decreased dramatically during the heat treatment but recovered afterward, whereas the mRNA for HSPl7 increased during the high-temperature treatment and then decreased when fruit were removed from heat. As monitored by western blots, the HSp17 protein disappeared from frui...

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confidence: 99%

Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)

et al. 1996

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“…sion which occur during tomato fruit ripening (4,11,17,20,24,26). PG is an obvious candidate for such studies because the protein is absent in green fruit and has been shown to be synthesized de novo during ripening (5,9).…”

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Polygalacturonase Gene Expression in Rutgers, rin, nor, and Nr Tomato Fruits

DellaPenna¹,

Kates²,

Bennett³

1987

Plant Physiol.

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ABSTRACrPolygacturonse (PG) The ripening of tomato fruit is characterized by a series of coordinated biochemical and physiological changes which collectively contribute to the final texture, color, and flavor ofthe ripe fruit. The softening of tomato fruit during ripening has been studied extensively during the past 20 years and a large body of evidence has accumulated which suggests the cell wall enzyme PG2 plays a major role in this process. Several lines of evidence which support this include: (a) a rough correlation between levels of extractable PG activity and the rate of softening for a number of tomato cultivars (6, 13); (b) a lack of correlation between the activity of other cell wall enzymes (e.g. cellulase and A3-1,3-glucanase) and the rate of fruit softening (14, 29); (c) similarities between in vivo cell wall degradation products during ripening and in vitro cell wall products released by the action of purified PG on isolated fruit cell walls (15,30); and (d) the demonstration that slow ripening cultivars and nonripening tomato mutants are deficient in PG activity (6,22,28). Although these lines of evidence suggest a major role for PG in softening, other factors such as the levels of free and bound Ca2" in the cell wall and substrate accessibility may also be important (7).Recently, several groups have studied changes in gene expres- ' Supported by gifts from Chesebrough-

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“…Using classical methods of differential screening of ripe fruit cDNA banks, several genes whose expression is regulated by ethylene or induced during ripening were isolated and cDNA clones corresponding to genes strongly expressed during tomato ripening were isolated (Mansson et al, 1985). To study ethylene-associated events during ripening, cDNAs corresponding to the mRNAs of ethyleneregulated genes have been isolated and characterized (Mansson et al 1985) and it has been demonstrated that the expression of some of these clones is regulated by ethylene (Pech et al, 1992).…”

Section: Enzyme Speciesmentioning

confidence: 99%

“…To study ethylene-associated events during ripening, cDNAs corresponding to the mRNAs of ethyleneregulated genes have been isolated and characterized (Mansson et al 1985) and it has been demonstrated that the expression of some of these clones is regulated by ethylene (Pech et al, 1992). Subsequently, other important genes expressed during ripening were isolated, identified and characterized, such as those encoding polygalacturonase (PG) and pectin methyltransferase (Smith et al, 1990;Asif and Nath, 2005), heat shock proteins (Gray et al, 1992 and, histidine decarboxylase (Picton et al, 1993a) as well the multigene families encoding the ethylene biosynthesis pathway enzymes ACC oxidase (Hamilton et al, 1990;Flores et al, 2002;Xiong et al, 2005) and ACC synthase (Theologis, 1992;Hidalgo et al, 2005).…”

Section: Enzyme Speciesmentioning

confidence: 99%

Ethylene and fruit ripening: from illumination gas to the control of gene expression, more than a century of discoveries

Chaves

Mello-Farias

2006

Genet. Mol. Biol.

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The effects of ethylene on plants have been recognized since the Nineteenth Century and it is widely known as the phytohormone responsible for fruit ripening and for its involvement in a number of plant growth and development processes. Elucidating the mechanisms involved in the ripening of climacteric fruit and the role that ethylene plays in this process have been central to fruit production and the improvement of fruit quality. The biochemistry, genetics and physiology of ripening has been extensively studied in economically important fruit crops and a considerable amount of information is available which ranges from the ethylene biosynthesis pathway to the mechanisms of perception, signaling and control of gene expression. However, there is still much to be discovered about these processes and the objective of this review is to present a brief historic account of how ethylene became the focus of fruit ripening research as well as the development and the state-of-art of these studies at both biochemical and genetic levels.

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Characterization of fruit specific cDNAs from tomato

Cited by 59 publications

References 19 publications

Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)

Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)

Polygalacturonase Gene Expression in Rutgers, rin, nor, and Nr Tomato Fruits

Ethylene and fruit ripening: from illumination gas to the control of gene expression, more than a century of discoveries

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